Black Forest Bread with Cocoa and Dried Cherries

Preparation info
  • Yield:

    4

    loaves, 1 pound 14 ounces each
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

This wholesome multigrain bread takes a little longer to knead than most breads. You may find it difficult to judge when the loaves are baked through, because the bread dough is so dark to begin with. To be absolutely certain the loaves are baked, you can check the internal temperature using a thin probe-style thermometer. The temperature should read 180° to 200°F(82° to 94°C). If you do not use a thermometer and, after removing the loaves from the pans, you find that the bread is still sof

Ingredients

Method